Ingredients

• Garlic oil
• 1 400g pack Mediterranean vegetables
• 1 onion
• 1 garlic
• 125g arborio rice
• 1 tin chopped tomatoes
• 1 tin kidney beans
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp paprika
• Pinch cayenne pepper
• Salt, pepper
• 300ml vegetable or chicken stock

Method

1. Preheat the oven to 200C. Roast the mediterranean vegetables for about 30 minutes.
2. Chop the onion and garlic; saute until golden.
3. Stir in the rice, chopped tomatoes, and kidney beans.
4. Add the herbs and seasoning.
5. Add the stock then simmer gnetly until the rice is tender and the liquid has been absorbed.
6. Stir through the roasted vegetables; serve with extra parmesan cheese on top.